Category: Entrees

Today for lunch I made a quinoa and arugula salad topped with balsamic roasted peaches and crumbled goat cheese. And BOY it hit the spot. Here are some pictures I took and the recipe if you want to try it at home!

Ingredients: (the amounts are a rough estimate)

– 1 and 1/2 cups of arugula

– 1/4 cup of quinoa

– 1 cup of sliced peaches

– goat cheese (amount is up to you)

– balsamic glaze

– olive oil

– pomegranate vinegar (optional)

The first thing to do is bring a cup and a half of water mixed with a cup of quinoa to a boil in a medium sized sauced pan. (However, I ended up only using a quarter cup of quinoa for my individual salad; yay leftovers!). Once this boils, turn the heat to low and let the quinoa simmer with a cover for about 15 minutes or until the outer ring of the quinoa becomes apparent. While you are waiting for the quinoa to simmer, preheat your oven to 400 degrees. Then, on a baking sheet spread out your sliced peaches and drizzle on some balsamic glaze (you can get this at Trader Joe’s), olive oil, salt & pepper, and my personal favorite touch, pomegranate vinegar. Stick these bad boys in the oven until they start to get a golden glow, or in my case until your oven starts to fill with smoke :). Once they are ready, top the arugula with a scoop or two of quinoa and add on the peaches and goat cheese along with your favorite dressing (I just used olive oil and balsamic glaze).